Print This Recipe

Zucchini Bread is one of those late summer staples, but it’s not always easy to find a good recipe. I have been making this recipe since I was a teenager. I had a girlfriend that lived with her Grandma and they would grow their own vegetables, including zucchini, and this was her Grandma’s recipe, which I’ve tweaked on just a tad. Enjoy!

CLICK HERE TO SEE US MAKE THIS ZUCCHINI BREAD LIVE!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Fill out your e-mail address to receive our newsletter and/or recipes!
E-mail address:
Select your interests:
Default group:
Recipe List:
Subscribe
 
Prep Time: 15 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour and 15 Minutes
Servings: 2 loafs

Ingredients:

  • 3 large eggs, lightly beaten
  • 2 cups granulated sugar
  • 3 tsp. vanilla extract
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 3 1/2 cups all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tsp. ground cinnamon
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (optional)
  • 1 cups raisins (optional)

Instructions:

  1. Preheat oven to 350°F. Grease and flour 2 loaf pans and set aside.

  2. In a large mixing bowl combine eggs, sugar, vanilla, oil and milk.

  3. In another bowl combine flour, salt, baking powder, baking soda, and cinnamon. Add to wet ingredients just until moistened. Stir in zucchini, and if desired, walnuts and raisins. Pour into prepared loaf pans. Bake for about 1 hour, until toothpick inserted in the middle comes out clean.

Leave a Reply

Your email address will not be published. Required fields are marked *